Mini Stuffed Peppers
Brighten up your appetizer game with these irresistible Mini Stuffed Peppers! Bursting with vibrant color and flavor, these sweet pepper halves are generously stuffed with a creamy, cheesy filling made from cream cheese, sharp cheddar, Parmesan, and aromatic minced garlic. A hint of paprika and fresh parsley add a touch of warmth and freshness, while a drizzle of olive oil ensures perfect roasting. Ready in just 35 minutes, these bite-sized delights are baked to bubbly perfection, making them an ideal crowd-pleaser for gatherings or a festive side dish. Perfectly balanced between savory and sweet, this easy-to-make recipe is gluten-free, vegetarian, and sure to steal the spotlight at any meal or party!
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Recipe Information
Ingredients
- 20 pieces Mini sweet peppers
- 8 ounces Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Rinse the mini sweet peppers thoroughly under running water and pat them dry with a clean kitchen towel.
Cut each pepper in half lengthwise, leaving the stem intact for a decorative touch. Remove and discard the seeds and membranes using a small spoon or knife.
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, grated Parmesan cheese, chopped parsley, minced garlic, paprika, salt, and black pepper. Mix until smooth and well combined.
Using a small spoon or piping bag, fill each pepper half with the cheese mixture, smoothing the top with the back of the spoon.
Place the stuffed peppers on the prepared baking sheet, making sure they are evenly spaced.
Lightly drizzle the olive oil over the peppers to enhance roasting.
Bake the stuffed peppers in the preheated oven for 12-15 minutes, or until the cheese filling is bubbly and slightly golden on top.
Remove from the oven and let the peppers cool for a few minutes before serving.
Serve warm as an appetizer or side dish, and enjoy!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 51.2 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1362 mg | 105% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2603 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
